Fairy Fingers - Doigts de fée
Those little biscuits are really worthy of their name of “doigts de fées”, "fairy fingers", as they are so light and delicate, with just a hint of orange blossom flavour. Perfect with a cup of tea! Be careful though: if you are using pure orange blossom extract, a few drops will be enough to flavour the batter, if you are using orange blossom- flavoured water, be free to be more generous so that you can actually taste the flavour - taste and adapt to your liking.
Makes approximately 20 biscuits. The biscuits can be stored in an airtight container for a few days.
Difficulty: *
Preparation time : 25 mn- Refrigeration time : 1 hour - Cooking time : 10/15 mn
Baking equipment needed :
-One piping bag with a round tip (optional)
Ingredients :
- 200 gr all-purpose flour (T 55) (170 gr + 30 gr to work the dough)
- 50 gr ground almonds
- a few drops of pure orange blossom extract or 1 teaspoon of orange blossom-flavoured water
- 125 gr icing sugar (70 gr + 30 gr for icing)
- 1 egg white
- 125 gr butter, cubed, room temperature
- ½ orange (optional) (zest)
- a pinch of salt
- In a mixing bowl, mix together 170 gr of flour, the ground almonds, the orange zest and the pinch of salt.
- Make a well. In the centre, add the butter and 75 gr of icing sugar. (Picture 1)
- First, mix the butter and icing sugar with the tips of your fingers, and progressively bring in the flour. Rub the mixture between your hands – the dough should be crumbly and look like coarse sand at this point. (Picture 2)
- Add the orange blossom extract and the egg white. Keep kneading, stop as soon as all the elements are incorporated, not for too long. You should be able to form a ball, but the dough should be quite soft. (Picture 3)
- Cover the dough with cling film and leave to cool in the fridge for 30 mn.
- Dust your work surface with flour, divide the dough in three.
- First method to form the "fingers" : roll up each portion in three logs with the palm of your hand (diameter : 2 cm/1 in ). Cut them in 15 gr pieces – roll each portion again to form 5 cm-long "fingers".
My method : Place the dough in a piping bag with a 2 cm/1 in round tip. Form little "fingers", about 5 cm each. (You will need a knife/scissors to cut the dough). (Picture 4)
-Place in the freezer for 30 mn.
-Preheat you oven to 160°C/ 320°F and bake for about 10/15 mn. The biscuits should still be quite pale and soft to the touch (they will harden as they cool down). (Picture 5)
- As soon as you get them out of the oven, sprinkle some icing sugar on top (preferably through a sieve).
- Let the biscuits cool down on a cooling rack.
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